Oprah Invests in Health-Focused Restaurant Chain

Media mogul Oprah Winfrey has made an equity investment in True Food Kitchen, a Phoenix-based restaurant brand that’s planning a national expansion.

Winfrey joins the restaurant brand’s board of directors and will collaborate and consult with True Food Kitchen’s leadership team to advance the company’s business and marketing objectives.

Founded in 2008, True Food Kitchen has received national recognition as a culinary leader, with a health-driven menu of seasonal dishes and natural beverages guided by the principles of founder Dr. Andrew Weil’s anti-inflammatory food pyramid.

True Food Kitchen operates 23 restaurants in 10 states, with plans to double its store count in the next three years. Key focus areas include new markets on the East Coast in New York, New Jersey and North Carolina, in addition to expanding its existing presence throughout Florida, Maryland and more. Still to come in 2018 will be the addition of two new locations in Nashville, Tennessee and Jacksonville, Fla. The restaurant brand currently has 3,000 employees nationwide.

Winfrey was first introduced to True Food Kitchen by friend and health expert Bob Greene, who shares True Food Kitchen’s belief that food should make you feel better, not worse. In addition to being inspired by the restaurant’s healthful food, Winfrey was struck by the brand’s commitment to its mission of bringing people together to eat better, feel better and celebrate a passion for better living.

“I love bringing people together over a good meal,” Winfrey said. “When I first dined at True Food Kitchen, I was so impressed with the team’s passion for healthy eating and, of course, the delicious food, that I knew I wanted to be part of the company’s future.”

Christine Barone, chief executive officer, True Food Kitchen, said she was “impressed by (Winfrey’s) genuine passion for the intention behind True Food…My hope is that her passion and investment will continue to develop our growing brand to allow even more guests to experience a better way of eating.”